Coffee & Tea for Restaurants

Make coffee part of the service plan

Start with your dining room’s routine: covers per service, the proportion of guests who choose coffee or tea, and the time between an order and the final cup. Think about a full dining room finishing dessert at once, rather than relying only on a daily drink estimate.

A restaurant’s coffee station often shares space with other service tasks. Map the journey from taking an order to preparing espresso, steaming milk and presenting the drink. Include where used cups and cleaning materials go so the station remains practical during service.

Choose a range your team can explain

Compare Costadoro blends for the main coffee offering and a decaffeinated alternative. Review BLEND Tea varieties alongside your dessert menu and guests’ preferences. Use the product descriptions as a starting point and confirm current formats with our team.

Discuss equipment with the site in mind

• Current machine and grinder, if you are replacing an existing setup.
• Counter dimensions and the access available for cleaning and maintenance.
• Electrical supply, water treatment, plumbing and drainage.
• Staff experience and the balance of espresso and fresh-milk drinks.

Our machine comparison guide introduces the capsule and ground-coffee systems in the portfolio. Ask about suitability and regional configuration before making an equipment decision.